Title: Pineapple And Mint Chutney
Categories: July 1992
Yield: 1 servings

1 1/2 c Loosely packed fresh mint
-leaves; rinsed, spun dry,
; and chopped fine
A; (4 1/2-pound)
; pineapple, peeled,
; cored, and cut into
; 1/3-inch dice
1/3 c Minced red onion
1/4 c Sugar; or to taste

In a bowl combine the mint with the pineapple, the onion, the sugar, and a
pinch of salt and stir the mixture until it is combined well. Let the
chutney stand, covered, for 1 hour. The chutney may be made 1 week in
advance and kept covered and chilled. Serve the chutney with grilled meat
and fish.

Makes about 3 cups.

Gourmet July 1992

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